Perhaps I should have name this the Pink Week postings because you can see a sea of Pink coloured postings.. The pink food colour is just too addictive..
Yesterday, I wanted to clear the fridge before I go away for a short holiday next week. Dairy products like cheese and whipping cream, eggs, fresh milk and sour cream are all in the fridge and won’t be any fresher if I were to use them up two weeks later.
I had been baking lots and lots of Cheesecake lately. I decided to bake an Oreo Cheesecake after seeing Oreos selling cheap lately at the supermarkets. Graham biscuits are always nice but my kids aren’t very into them. They love Oreos so an Oreo Cheesecake with Pink frostings sounds good for them. see also : Chocolate Cinnamon Protein Muffins Recipe
If you are using a springform pan of about 9 inches in diameter, you will need at least 4 packages of 8oz(250g) of Philadelphia Cheese to fill your pan or it will be very short. But if you have a smaller 7 inch pan, 2 packages are just right. Philadelphia Cheese do not come cheap and a cheesecake using 4 packages certainly sounds very fattening..
Here is my recipe for the Oreo Cheesecake, with Raspberry topping.
500g Cream Cheese
Zest of 1 Lemon
1 tsp of Lemon Juice
1 tsp of Vanilla Essence
3 Large Eggs
100ml Whipping Cream
180g of Oreo Cookies, crushed or blend in processor
80g of Butter, melted
Mix the crushed/ground oreo cookies with butter and press it firmly on your springform or cheesecake pan. Chill in the freezer before you get started on your main ingredient.
Beat your cream cheese till it becomes creamy and light. see also : Pumpkin-Gingerbread Muffins recipe
In another mixing bowl, cream the egg with sugar till it becomes creamy and thick then add the milk. Add this to the cream cheese mixture. Add whipping cream, vanilla and lemon juice and zest. Follow with the flour. Mix it well till all blended.
Add a handful of crushed Oreos into it and give it a quick stir. Pour into the ready pan that had been chilled with Oreo Crust.
Bake this pan in 150 deg C for about 2 hours in a water bath. You will need to sit your cake pan in a bigger pan filled halfway with water. If you worry that the water may seep into the pan, a layer of aluminium foil below the pan will help to prevent it.
Cheesecakes have a tendency to crack so don’t worry if it does a little. When cooled, the cracks will become smaller… When the top of the cake is very light browned, you can remove from the oven. Some prefer to have the cake still light in colour and a little jiggly in the middle. But I prefer mine to be more firm. Let it cool (inside the pan) before you add the frostings on the cake.
half cup Sour Cream
2 tbsp of Raspberry Jam
few drops of pink colour
Whip the Sour Cream and Jam for a few minutes till well combined. Add a tint of red colour. Pour this mixture on your COOLED cake and bake it for about 5 minutes.
Take it out, let the cake cool completely. The frostings should dry up a little but still moist.
Chill the cake for a minimum of 6 hours. Remove the cake gently. Enjoy!
*Important: Cheesecakes should not be removed from the pan until you have chilled them for at least 6 hours or overnight. If you try to do so, you might risk your cake collapsing when you take them out because it may be too soft. The flavour of a cheesecake improves after a day of chilling.